Using mandolin or similar tool, slice up the zucchini very thin, in small circles.
Heat up the oil and fry the slices, to make something of zucchini crisps.
Dry the slices well on a few layers of paper towel.
Place them in a large bowl, toss with the garlic, balsamic vinegar, evoo (as much/little as preferred) parsley and salt (see the amount for evoo).
Let it stand for at least half an hour to let the flavour settled in. (it is even better when it is rested overnight.)

If you prefer you can also roast or saute the garlic in advance before mixing.

Using mandolin or similar tool, slice up the zucchini very thin, in small circles.
Heat up the oil and fry the slices, to make something of zucchini crisps.
Dry the slices well on a few layers of paper towel.
Place them in a large bowl, toss with the garlic, balsamic vinegar, evoo (as much/little as preferred) parsley and salt (see the amount for evoo).
Let it stand for at least half an hour to let the flavour settled in. (it is even better when it is rested overnight.)

If you prefer you can also roast or saute the garlic in advance before mixing.

Hello Everyone!
Last time I was at Williams-Sonoma I pick up some Fig & Meyer Lemon Balsamic Vinegar because it sounded so yummy. Now that I'm home, I don't know what to do with it. Any suggestions???

might I just suggest a spoon
That sounds so tasty, sassy!

Try this one:
1 part balsamic
1 part sugar
1 to 1˝ part(s) oil
Boil the first 2 in the microwave and stir till mixed well.
Add oil, and pepper to taste. You could also add a bit of meyer lemon rind as well.

I'd try it over a salad like red-leaf & romaine, that also had thinly sliced grilled chicken (that was pre-marinated or glazed with that same balsamic), with a topping of cucumbers & avocado cubes. You could even dice a bit of fresh fig on top too, and/or maybe a small grating of hard cheese.
okay, now I'm hungry.